There’s something magical about a steaming hot bowl of soup on a chilly day. It warms you from the inside out, making you feel cozy and comforted. And if you ask me, no soup does this better than Loaded Baked Potato Soup—the ultimate comfort food.
I still remember the first time I had this soup. It was at a little diner in a small town during a road trip. The moment that first spoonful touched my lips, I was hooked. The rich, velvety texture, the crispy bacon crumbles, the sharp cheddar cheese melting into the broth—it was pure heaven. I immediately knew I had to recreate this masterpiece at home.
And let me tell you, after years of tweaking and testing, I’ve perfected this recipe. Now, I’m sharing it with you, so you can experience the same love at first bite!
What Makes This Loaded Baked Potato Soup Special?
This isn’t just any potato soup—it’s LOADED with flavor. We’re talking about all the delicious toppings of a classic baked potato infused right into the soup itself. Here’s what makes this recipe extra special:
✅ Baked Potatoes – Baking the potatoes first gives the soup an extra depth of flavor you won’t get from just boiling them.
✅ Crispy Bacon – Cooked to perfection, crumbled, and stirred into the soup for that smoky, salty goodness.
✅ Cheddar Cheese – Because what’s a baked potato without cheese? It melts into the soup, making it ultra-creamy.
✅ Sour Cream – Adds that classic tangy kick you love in a loaded baked potato.
✅ Rich & Creamy Texture – A perfect balance of milk, heavy cream, and a buttery roux makes this soup unbelievably silky.
✅ Fully Customizable – Want it thicker? Want it chunky? Want a little spice? I’ll show you how to make it your own below!
Ingredients for Loaded Baked Potato Soup
Before we dive into the step-by-step instructions, let’s talk about what you’ll need.
Main Ingredients:
🥔 4 large russet potatoes (baked, peeled, and diced) – These create the perfect creamy texture.
🥓 6 slices bacon (cooked and crumbled) – Adds smoky, salty deliciousness.
🧅 1 small onion (diced) – Brings a touch of sweetness and depth to the soup.
🧄 2 cloves garlic (minced) – Because everything tastes better with garlic.
🧈 3 tbsp butter – Helps create a rich, velvety roux.
🌾 3 tbsp all-purpose flour – Thickens the soup to a perfect consistency.
🍗 4 cups chicken broth – Provides a flavorful base.
🥛 2 cups milk – Adds creaminess without making the soup too heavy.
🥄 1 cup heavy cream – For that luxurious, ultra-rich finish.
🧀 1 ½ cups shredded cheddar cheese – Sharp cheddar works best for a bold flavor.
🥣 ½ cup sour cream – Enhances the tangy, creamy flavor.
🧂 ½ tsp salt, ½ tsp black pepper, ¼ tsp smoked paprika – Simple but essential seasonings.
🌿 Green onions (for garnish) – Adds color and freshness.
Step-by-Step Instructions for the Perfect Loaded Baked Potato Soup
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Wash your russet potatoes thoroughly, poke a few holes in them with a fork, and place them directly on the oven rack. Bake for about 45-50 minutes, or until tender.
Tip: If you’re short on time, you can microwave the potatoes instead. Just pierce them with a fork and microwave for 8-10 minutes, flipping halfway through.
Once baked, let the potatoes cool, then peel and dice them into bite-sized chunks.
Step 2: Cook the Bacon
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. This should take about 5-7 minutes. Remove the bacon, crumble it, and set it aside. Keep about 1 tablespoon of bacon grease in the pot—this will add an incredible depth of flavor to the soup!
Step 3: Sauté the Onions & Garlic
Add the diced onion to the pot with the bacon grease and cook for 3-4 minutes, until translucent. Stir in the minced garlic and cook for another 30 seconds (garlic burns quickly, so don’t overdo it!).
Step 4: Make the Roux
Now, add the butter to the pot and let it melt. Once melted, stir in the flour and cook for about 1-2 minutes, stirring constantly. This creates a roux, which will help thicken the soup.
Slowly whisk in the chicken broth, making sure to stir out any lumps. Then, add the milk and heavy cream, stirring until everything is well combined.
Step 5: Add the Potatoes
Gently stir in the diced baked potatoes and let the soup simmer for 10 minutes. The starch from the potatoes will naturally help thicken the soup even more.
Want it extra creamy? Use an immersion blender to blend part of the soup while keeping some potato chunks for texture.
Step 6: Stir in the Cheese & Sour Cream
Lower the heat and add the shredded cheddar cheese, stirring until it melts completely. Then, add the sour cream, salt, pepper, and smoked paprika.
Step 7: Serve & Garnish
Ladle the soup into bowls and top with your favorite baked potato toppings! Here are some great options:
✔️ Crispy bacon crumbles
✔️ Extra shredded cheddar cheese
✔️ Chopped green onions
✔️ A dollop of sour cream
✔️ Crushed crackers for some crunch
Tips & Variations
💡 Want it spicier? Add a pinch of cayenne pepper or a few dashes of hot sauce.
💡 Prefer a chunky soup? Skip blending and keep the potatoes in bigger chunks.
💡 Need a lighter version? Use half-and-half instead of heavy cream, and swap sour cream for Greek yogurt.
💡 Want it vegetarian? Skip the bacon and use vegetable broth instead of chicken broth.
How to Store & Reheat Leftovers
This soup stores beautifully, making it perfect for meal prep!
🧊 Refrigerate: Store in an airtight container for up to 4 days.
🔥 Reheat: Warm on the stove over low heat, adding a splash of milk if it’s too thick.
❄️ Freeze: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Final Thoughts: The BEST Comfort Soup Ever!
This Loaded Baked Potato Soup is pure comfort in a bowl. It’s creamy, cheesy, packed with flavor, and totally satisfying. Whether you’re making it for a cozy night in, a family gathering, or just because you’re craving something warm and hearty, this recipe is a guaranteed winner.
So grab a spoon and dig in—you’re going to love it! 🥄😋